I think I've only ever had jalapeño poppers once before, but we got jalapeños in our produce box and my husband decided that he wanted to make some. He started getting the ingredients out and I yelled "WAIT! You could make a pinterest recipe!!" So he made this recipe for me!

Ingredients:

1 pound jalapeños

1 pound (16 ounces) cream cheese

2 tablespoons fresh juice from 2 limes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

Kosher salt

2 cups whole milk

2 cups all-purpose flour

2 cups fine breadcrumbs

1 to 2 quarts vegetable or canola oil, for frying

Salsa, for serving

Wearing gloves,trim off and discard the top and bottom of each jalapeño. Cut each jalapeño crosswise into 1-inch rings. Remove seeds and white inner ribs from each ring (a small melon-baller works well for this).

In a medium mixing bowl, stir cream cheese with lime juice, garlic powder, onion powder, and cumin until thoroughly blended. Season with salt.

Using a butter knife, pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface.

Fill 1 bowl with milk, 1 bowl with flour, and 1 bowl with breadcrumbs. Working 1 popper at a time, dip in milk, then transfer to flour.

Working 1 popper at a time, return floured popper to milk, turning to coat. Transfer to breadcrumbs. Pack popper in breadcrumbs, turning to coat, until an even coating has formed. Repeat with remaining poppers.

Heat 2 inches of oil to 350°F. Add poppers and fry, gently turning and stirring, until golden brown, about 5 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Let stand 5 minutes before serving with salsa.

RP Servings: 3ishStars: 2. These were really disappointing. You can kind of see from the outside shells, but the cream cheese almost completely melted out of the inside of the poppers. In addition, the jalapeños weren't fully cooked, and were still in that bad place between raw and cooked. We think they could be better if the oil was less hot and the jalapeños cooked longer.

Sooooooo.... This is a recipe my mom makes which I love, and I just found the closest Pinterest recipe that I could find to it and said "close enough, give me my warm applesauce." I'm sorry. But also not really sorry, because this is really good.

Add apples and sugar on top. Mix together. As a side note- for my mom's recipe, I'd half the amount of sugar for this many apples, and put about 2/3 cup of water. Not that I'm comparing or anything.

Cook on high for 4 hours, or on low for 8 hours. Mash it all together, but not too much- you still want some yummy bigger apple pieces. This first picture is half done.

ALWAYS serve warm. You can top it with cinnamon, whipped cream, or ice cream if you want. Or just eat it plain. Yummm.

​RP Servings: Ryan servings and regular people servings do not mesh well here. Regular people servings are maybe, I dunno. 1 serving per 1.5-2 apples? Ryan servings are, "just give me a spoon, this will be my dinner."Stars: 1 billion. Or 5. I've probably gone through 5 giants bags of apples to make applesauce in the last 3 weeks.

Heat the oil in a large frying pan over medium heat. Chop up the onions.

Add the red onion to the pan, stir to coat in the oil and fry gently for about 15 minutes or until soft.

Add the balsamic vinegar and sugar and stir through. Cook "gently" for another ~15 minutes until you are left with rich, sticky onions. To me, "gently" meant turning down the heat a bit.

I still had some french bread left over from the Parmesan Toasts the other day, so I decided to throw them in the toaster and use them to hold/serve the onions.

RP Servings: Completely varied based on what you use it for.Stars:3? It was very tasty on the bread, but that's probably mostly because bread is really good. The thing is, I have no idea what else I would put this on. The original blog mentions it would be good with meat or mashed potatoes, which is probably true (so long as the meat was steak), but I don't think that it would actually enhance either of those things. So while it was good on the toasted bread, I think I'm gonna end up with the leftovers sitting in my fridge until I eventually throw it out.

Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. The instructions then say to rub the bread with the garlic clove, and then drizzle olive oil on top. Now, I didn't have a garlic clove, bit what I did have was minced garlic in olive oil. So I dipped my spoon in the olive oil from the jar and rubbed that on the bread. then drizzled a smidgen more plain olive oil on top.

Place cheese on top, then sprinkle with salt.

Bake until edges are lightly browned, about 12 minutes. (Note- I did this in my toaster oven since I was making a small amount. Worked perfectly.)

RP Servings: 2-3ish is probably a serving, so the recipe makes about 3-4 servings.Stars: 5. I'm not kidding. I know it's crazy simple, but these were phenomenal. They had the perfect hint of garlic, the bread itself was amazing, and the cheese and salt completely rounded out the flavor profile. They would be a perfect side for salads, pasta, and soups. Or just eat them as your whole dinner, that would be good too.

We wouldn't make quite so many deviled egg recipes if there weren't so many on Pinterest to make, right? So really, this is Pinterest's fault, not ours. Take your problems with this recipe for bacon jalapeno deviled eggs up with Pinterest, not me.

Ingredients:

12 large eggs, hard boiled and peeled

1 cup mayonnaise

1 1/2 tsp rice vinegar

3/4 tsp ground mustard

1/2 tsp sugar

2 jalapenos, seeded and chopped

6 pieces bacon, cooked, crisp, and crumbled

paprika

Cut the hard boiled eggs in half lengthwise, and put all the yolks in a bowl.

Mash the egg yolks with a fork, then add the mayonnaise, rice vinegar, ground mustard, and sugar. Stir until combined.

Mix in the bacon and jalapenos.

Put the yolk mixture in a ziplock and cut a small hole in one corner.

Fill each egg half with the yolk mixture.

Sprinkle paprika on top in a messy and uneven fashion. Keep refrigerated.

RP Servings: the original recipe uses 12 eggs, so around 12 servingsStars: 2. These were just... not very good. Which is seriously a shame, because the mayonnaise, rice vinegar, ground mustard, and sugar with the mashed egg yolks was actually one of the best deviled egg fillings I've eaten. But then you add the bacon and jalapeno and it just gets weird. The bacon gets soggy and the texture becomes awful. The jalapeno doesn't taste like jalapeno, it just makes everything taste kind of "off." I'd 100% make them again- just so long as I can stop before adding the bacon and jalapeno. But with them... definitely not.

Author

Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?